Grigliata is my new culinary obsession! I was given some as a Christmas gift in a beautiful grinder, from my lovely Aunt Maryteresa. It is an Italian grill seasoning blend which includes, sea salt, pink peppercorn, juniper, rosemary and cinnamon. What a burst of flavor this mix lends to what you’re cooking! The Juniper combines perfectly with the other spices and it’s piney flavor and aroma can stand up well to bold meats, fish, and veggies..

This dish was inspired by one of our “Date Night” favorites at a restaurant called Mission. It’s Tapas style, and we LOVE their Patatas Con Chorizo. They serve it with arugula, roasted red pepper sauce and garlic aoli.

My take on this recipe includes my Roasted Red Pepper Cashew “Cream” Sauce , butternut squash, spinach and the lovely Grigliata seasoning. I served it three ways with roasted potatoes, over mashed potatoes, or over a baked potato. This gives options for the crowd you may be serving. It can be fun to serve it over baked potatoes for the kids, and if the chorizo is too spicy for your crowd, grass-fed beef (ground or tips)) can work nicely. There is also the option to make this vegan and use lentils or black beans to round out the dish instead of meat. Super tasty any way you serve it!!!!

Recipe

1lb Grass-fed Chorizo

1/2 pound Butternut Squash peeled and cubed

1/2 pound of spinach

6 cloves garlic peeled

6 Potatoes (cubed if you’d like them roasted, whole if you’d like them mashed or as baked potatoes)

2 TBS Grigliata Seasoning

2 TBS Maple Syrup

2 TBS Extra Virgin Olive Oil or Coconut Oil

Preheat oven to 425 degrees. Chop butternut squash and potatoes if roasting them. Toss in a bowl with the whole garlic cloves, and drizzle with oil and season with grigliata. Spread on a baking sheet and cook until fork tender and slightly caramelized, about 40 minutes. If serving over baked or mashed potatoes, you can poke the whole potatoes with a knife all around, brush with oil and bake on the same sheet as the squash/garlic mixture.

While the veggies are roasting, Break up and brown your chorizo in a saute pan until cooked through. At this time you can prepare your Roasted Red Pepper “Cream” Sauce if you don’t have some made already!

Once the veggies are fork tender and slightly caramelized, take them out of the oven and combine with the chorizo in the saute pan. Add the spinach and maple syrup and stir to coat the mixture and allow spinach to wilt. Drizzle with Roasted Red Pepper sauce. Serve as is or over mashed or baked potatoes.